Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/349
Title: Characteristics of fatty acids, in local minahasa pigs, north Sulawesi
Authors: Adil, Ellen Hettie
Mege, Revolson Alexius
Mokosuli, Yermia Semuel
Keywords: Local Pig, Minahasa, fatty acids
Issue Date: Jun-2018
Publisher: AkiNik Publications
Series/Report no.: International Journal of Veterinary Sciences and Animal Husbandry;Vol. 3 No. 3 June 2018
Abstract: Has conducted research that aims to get the content of proximate and fatty acid profiles of local pork Minahasa. The results showed that the carbohydrate content of local pork abdominal fat was 9.26%; protein content of 14.27% and 47.58% fat content. The highest fatty acid content is oleic fatty acid (50.12%), followed by 14.45% palmitic fatty acid, stearic 14.25% and 9.25% linoleic. Arakidat fatty acids (3.16%), Palmioleat (3.12%), myristic (2.1%) and lauric (0.75%). Based on the amount of carbon it is found one chain fatty acids are lauric, 3 medium chain fatty acid) is miritrat, palmioleat and palmitate; 4 long chain fatty acid is oleic, linoleic, stearic and arakidat. Judging from the types of saturated fatty acids and unsaturated, the local pork abdominal fat gained 4 saturated fatty acids (lauric, myristic, palmitic and stearic) and unsaturated fatty acids 4 (palmioleat, linoleic, oleic and arakidat).
URI: http://localhost:8080/xmlui/handle/123456789/349
ISSN: 2456-2912
Appears in Collections:Lecturer Scientific Papers

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FMIPA Mokosuli Y. S. Artikel Jurnal 11. IJVSAH.pdfFull Book1.46 MBAdobe PDFView/Open
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